Trabzon (2023) by GoTürkiyeGoTürkiye
The Waves of Turkish Seafood
As a peninsula surrounded by seas on three sides, Türkiye inherited an extensive seafood culture.
Enjoying fish and seafood on the Bosphorus (2023) by GoTürkiyeGoTürkiye
Being surrounded by three seas (Black Sea, Aegean Sea and Mediterranean Sea), fish and other seafood are widely available and featured in many traditional dishes.
Grilled fish (2023) by GoTürkiyeGoTürkiye
Various types of fish are available seasonally in Türkiye, depending on the time of year and the location.
Çanakkale Bozcaada (2023) by GoTürkiyeGoTürkiye
The Aegean and Black Sea coasts are particularly famous for their seafood. Also, traditional fishing villages offer fresh and locally caught seafood options.
Grilled Octopus (2023) by GoTürkiyeGoTürkiye
Some popular dishes include hamsi tava (fried anchovies), midye dolma (stuffed mussels), palamut (bonito) and octopus.
Stuffed Mackerels (2023) by GoTürkiyeGoTürkiye
Even though fresh fish is readily available, curing, smoking and drying are popular methods of storing fish for those who enjoy a bolder taste. Fish roe, mainly from sturgeon, carp fish, and grey mullet, is also brined and consumed as caviar.
Assos (2023) by GoTürkiyeGoTürkiye
Seafood was also an integral part of Ottoman cuisine. Coastal cities had thriving seafood markets, and fishing played a significant role in the local economy.
Shellfish (2023) by GoTürkiyeGoTürkiye
The Ottoman court also appreciated fine seafood dishes and employed expert chefs to create intricate and flavourful meals.
A dinner with fresh caught fish and meze varieties (2023) by GoTürkiyeGoTürkiye
From the Aegean and Black Sea to the Mediterranean Sea, Turkish seafood culture is a rich tapestry of flavour, tradition, and history that continues to captivate diners from around the world.
